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Red lentil soup puree in black plate on wooden table.

Creamy Coconut Red Lentil Soup

Creamy dairy-free red lentil soup.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner
Cuisine Indian
Servings 8 people
Calories 268 kcal

Ingredients
  

  • 1 tbsp olive oil (or coconut oil)
  • 1 large onion (chopped)
  • 2 garlic cloves
  • 1 tbsp ginger
  • 2 tbsp tomato paste
  • 2 tbsp curry powder
  • 2 tbsp cumin
  • 4 cups vegetable broth (can sub chicken or beef broth)
  • 1 can coconut milk (use regular or light from a can. Don't use the coconut milk beverage from the refrigerator section)
  • 1 can diced tomatoes
  • 1.5 cups dried red lentils (can sub other colors, but it will change the flavor and consistency of the soup.)
  • 2-3 handfuls kale or spinach ((optional))
  • salt/pepper to taste

Instructions
 

Creamy Coconut Red Lentil Soup

  • Turn Instant pot to saute function. Cook onion, garlic, and ginger for a couple of minutes until translucent.
  • Add tomato paste, curry, cumin, and stir together for one minute.
  • Add in broth, tomatoes, coconut milk, and lentils.
  • Turn off saute function. Turn on Instant Pot's pressure cooking feature. Cook at high for ten minutes. Make sure the top knob is sealed.
  • When complete, switch the top knob to vent, and let the steam escape. You can serve the soup immediately, or wait. It should keep for a few days in the refrigerator and much longer in the freezer.

Nutrition

Calories: 268kcalCarbohydrates: 30gProtein: 11gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 522mgPotassium: 682mgFiber: 12gSugar: 4gVitamin A: 1243IUVitamin C: 19mgCalcium: 83mgIron: 6mg
Keyword soup, Vegetarian
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